For years, American single malt has been whiskey’s most talked-about “next big thing” without a truly old benchmark to point to. That just changed.
The BigShəBàng, a 30-year-old North American single malt bottled by WhistlePig, is now the oldest expression of its kind ever released. Matured for three decades in American oak and finished in Vin Santo casks, it bridges Canada’s early, largely anonymous experiments in single malt with today’s booming U.S. craft scene.
More than a curiosity, it’s the capstone to WhistlePig’s emerging single malt trilogy—following The Béhôlden (21 years) and Badönkådonk (25 years)—and a glimpse of how gracefully North American malt can age when time, climate, and cask are all in sync. Below is a brief background and tasting notes on this remarkable whiskey.
The BigShǝBàng spent 30 years in American Oak followed by secondary aging in Vin Santo barrels, an Italian dessert wine. The company has not disclosed the origins of the whiskey. The reference to North America, however, is telling. Nobody was distilling single malt whiskeys in the US 30 years ago. There were, however, several distilleries in Canada producing single malt whisky. Given that the expression is a North American whisky and is not made in the US, then the only possible provenance is Canadian.
According to Davin de Kergommeaux, author of the award-winning book Canadian Whisky: The Essential Portable Expert, and Canada’s foremost whisky authority, “the whisky would almost certainly have come from Glenora Distillery in Nova Scotia.” He added, “Their stills came from Bowmore by the way. Made and used there for a special occasion, then sold. Both are spirit stills and the same size, so it takes a few wash runs to make one of spirit.
According to de Kergommeaux, the Cape Breton environment is unique and has a significant impact on the maturing whisky. He notes that “When I visited Glenora in 2010, they were maturing their whisky in an unheated dunnage warehouse with an earth floor. Although Glenville, Cape Breton, where the distillery is located, is just a few miles from the sea, its climate is less maritime than expected because of the heavily wooded, mountainous Cape Breton Highlands between. As well, Cape Breton’s winters are much colder than Scotland’s, so for a good part of the year, maturation, if it happens at all, is very slow, and a good 15 years is needed before the whisky reaches full maturity. That slow, steady maturation is the foundation of all great whiskeys.”
Meghan Ireland, Head Blender at WhistlePig. Noted that “We didn’t wait for our Single Malt’s 30th birthday just to play it safe. The BigShǝBàng is a flavor supernova – radiant, otherworldly, and unlike anything we’ve ever put in a bottle.”
She added, “We’ve been hunting down Vin Santo barrels for a few years now, and the stars finally aligned with a precious few to finish this inaugural release. As with many of our most elusive casks, they’ve proved to be a catalyst for complexity that’s well worth the quest.”
WhistlePig, The Big ShəBäng, American Single Malt Whiskey, 30 YO, Finished in Vin Santo Casks, 45.2% ABV, 750 ml. $5,000
The whiskey was produced and matured in Canada. It was finished in Vin Santo casks and bottled by WhistlePig at its distillery in Shoreham, Vermont. The length of the finishing was not disclosed, nor was the original number of barrels, although it is estimated that only 3 or 4 barrels of the original whiskey were used.
The whiskey is very aromatic and slightly spirity on the nose, featuring aromas of fig jam, golden raisins, and candied orange zest, along with dried-fruit notes of stone and tropical fruits, particularly dried apricot, from the Vin Santo influence. There are additional notes of toffee, dark honey, almond brittle/Almond Roca, cocoa, digestive biscuit, Kirsch/maraschino Cherry, seasoned oak, subtle herbal notes, and rancio notes of old leather and wood polish.
It’s silky and richly textured on the palate with a viscous, oily character, showcasing flavors of dried stone fruit, particularly apricot and peach, and dark dried fruit notes of fig, raisin, quince, and date, along with milk chocolate, toffee, and candied orange zest.
There are cedar and walnut notes from the seasoned oak, while the malt brings biscuit and barley sugar. Nutty almond and honeyed notes emerge as the whiskey opens, along with a subtle herbal mint/tea freshness and a mild but persistent peppery note.
The finish is long and sweet, with layered complexity composed of lingering notes of cocoa, orange oil, roasted nuts, dried tobacco leaf, and sandalwood, and a dry, wine-tannin snap that balances the sweetness.
The addition of a small amount of water highlights candied citrus, orange blossom, and marzipan notes while softening the slight tannic note.
This is a remarkable whiskey. It is incredibly fruit-forward for such a mature whiskey, having lost none of its youthful charm. At the same time, the combination of a slow maturation and the Vin Santo cask finish provides a nuanced, layered complexity that slowly unfolds in the glass as the whiskey opens and on the palate with each successive sip.
The dried fruit notes are a perfect juxtaposition to the rancio notes of old leather and furniture wax, and with the sandalwood and nutty notes contributed by the Vin Santo casks. What is perhaps most remarkable about this whiskey is that it could easily age another decade or two. No doubt, Glenora still has a few casks maturing in its Nova Scotia warehouse. Time will tell if WhistlePig will eventually grace us with a 40 YO or even a 50 YO North American Single Malt.
Even more enticing is that the whiskey gives us an indication of the aroma and flavor profile that future, aged American single malts will offer. With single malts now being produced across the United States, from Massachusetts to California, we have only begun to experience the enormous complexity that aged American single malts can offer.
The BigShəBäng is far more than a historical footnote or a clever sourcing coup. It shows that, in the right environment, North American single malt can carry three decades of age without losing its fruit, while layering on rancio, spice, and Vin Santo–driven complexity that feels both intricate and effortlessly drinkable.
If Glenora still has older casks quietly resting in Cape Breton, and if other American malt producers have the patience to follow suit, this 30-year-old may prove to be only the opening salvo. For now, though, The BigShəBäng stands as both a landmark bottling and a tantalizing preview of what truly mature North American single malt whiskey—and especially future aged American single malts—can become.